Piperade Omelette - Description and Tasty Recipe

Updated on December 9, 2011

This is a very tasty omelet, that you can add cheese to if you like. The piperade could be considered southwestern fare, but no matter what you call it, it makes a great omelet. I will give the recipe first for the piperade.

Piperade

Two tablespoons of extra virgin olive oil

One and a quarter cup of sliced onion, sliced thin

Two and a half cups of bell peppers, sliced and the more colors you have the better. Just green is great though too.

One half cup of tomatoes, diced

One and a half teaspoon of chopped garlic, or less if you don't like that much garlic

Generous pinch of salt, and couple dashes of coarse ground pepper

Directions: Saute your onions first on medium heat, in the olive oil for about two or three minutes. This will soften them up nicely. Next, stir in your bell peppers, garlic and tomatoes, and salt and pepper and do this until your peppers are just tender.

Bell Peppers

Omelet

For the omelet you will need the following ingredients, on top of the above piperade, which you will need one cup of.

Ingredients: Four large eggs

One half teaspoon salt

Fresh ground peppercorns

One tablespoon of olive oil

Fresh herbs for garnish, like parsley, curled or flatleaf are good choices.

Directions: Beat your 4 eggs into a bowl, and add salt and several grinds of pepper. Beat this well.

Put two teaspoons of olive oil into a nonstick fry pan, (about 12 inches across the top is good size for this omelet). Put on medium heat, and add your one cup of piperade to the olive oil. Spread this around, and keep doing so until it begins to sizzle.

Pour your eggs into the pan as well, and stir continuously and occasionally shake the pan. Go on cooking like this for about another half a minute or so, and make sure you keep scraping the sides so the more cooked egg will come towards the center.

After the eggs have begun to thicken you can stop stirring and if you are going to add any cheese, now is the time to do so. You want to cook this until the bottom is completely set. Make sure your omelet can slide easily, and you can add a drop or a few of olive oil around the sides to make it movable. If I was able to flip my omelet in the pan, I would do that now, but I like to just slip half onto a plate, and turn it back into the pan to fold it over. My husband can do that, but I cannot lol. I don't even want to risk it and especially when I am hungry, haha.

You will want to keep cooking for another half minute or so, at least until it is "set" to your liking. Some people like to place under the broiler for a second to set it nicely.

I like to add mushrooms, just because I love them so much. Prosciutto cheese is nice with this omelet, as another option.

Serve right away, with some favorite fruit sliced up, or juice and coffee or tea. Its good with toast as well, and your favorite jam.

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